I got yelled at by my night crew coworkers for being too slow (or "not hustling"). I think I go at a decent pace, but we have been finishing late somewhat often. Our day is generally:
700-1000 piece loads, 3 crew members
12:00 - start 1:30 - load broken down and spotted, break 1:45 - break ends for me, coworkers steal another 15 minutes. I start working one of my aisles and generally have it nearly done by the time that we roll out frozen 2:00-2:15 - Frozen rolled out 2:15-2:45 - Break down and spot frozen 3:00-4:00 - Work frozen 4:00-4:30 - Lunch 4:30-7:00 - Throw my 2-3 aisles. Depending on load size, how long it took to break down, and frozen size this can vary, but is generally between 6:30 and 7:30 7:00-8:30 - Face store
Generally I finish around the same time as everyone else. I have easier aisles most days, but I do almost all the checking. We've been finishing between 8:20 and 8:45 recently. Is this bad? Is this unusual? Am I to blame or am I just a scapegoat for the whole team's failure? Regardless of the answers to those - how do I increase my speed? I obviously already use both hands, but that's all the advice for speed they've given me except for canned goods, which my aisles don't really have.
We only run dry grocery. 600-900 case trucks. Our grocery department takes 7+ hours to condition. Generally, you want to run 60 cases/hour without conditioning in grocery. I can run 80 per hour if cutter is sharp... We are allowed to run at 85% of the standard.
Most of our time is lost spotting and breaking down pallets. I figure the 15% waste is used for spotting. We are supposed to run directly off of pallets but don't.
Look up your DDP and you decide. Ask a store manager to show you how to look up the DDP. My night manager gets pissed when I look at the DDP on my own. DDP time doesn't include conditioning. You have 3 people. That is 22.5 hours working 8 hour shifts. Subtract running backstock, spotting, conditioning, misc celan-up, ordering and the time you have left is for running stock. Is it doable if everyone is running at 100%?
We only run dry grocery. 600-900 case trucks. Our grocery department takes 7+ hours to condition. Generally, you want to run 60 cases/hour without conditioning in grocery. I can run 80 per hour if cutter is sharp... We are allowed to run at 85% of the standard.
Most of our time is lost spotting and breaking down pallets. I figure the 15% waste is used for spotting. We are supposed to run directly off of pallets but don't.
Look up your DDP and you decide. Ask a store manager to show you how to look up the DDP. My night manager gets pissed when I look at the DDP on my own. DDP time doesn't include conditioning. You have 3 people. That is 22.5 hours working 8 hour shifts. Subtract running backstock, spotting, conditioning, misc celan-up, ordering and the time you have left is for running stock. Is it doable if everyone is running at 100%?
What's the DDP? I definitely run over 60 cases per hour, but under 120, which is what the other night crew guys say is basically max speed.
-- Edited by tomato on Tuesday 5th of August 2014 01:20:29 PM
I would talk to your Frozen manager. I would think it's all separate, I don't see dairy "yelling" at "frozen" to get done or whatever, but I would tell your co-workers to nicely pound sand.
What's the DDP? I definitely run over 60 cases per hour, but under 120, which is what the other night crew guys say is basically max speed.
-- Edited by tomato on Tuesday 5th of August 2014 01:20:29 PM
Ask your co-workers this. Do you run your car's engine at maximum speed 100% of the time? You dont? Then why do you expect a person to? You can work at maximum speed for short bursts but you can't keep up that pace for very long
What's the DDP? I definitely run over 60 cases per hour, but under 120, which is what the other night crew guys say is basically max speed.
-- Edited by tomato on Tuesday 5th of August 2014 01:20:29 PM
Daily Planner (replaced the TSG (Team Stocking Guide)), It is the gray sheet on back of the clip board on your communication wall.
I am confused by your terms. Grocery Department is Dry grocery, Dairy and Frozen at our store. I just noticed that you said piece load instead of case. Big difference. That is a tiny truck if it is 1000 pieces. 3 times the size of our frozen truck if it is cases.
You run all three sub-departments(Dry grocery, Dairy and Frozen)?
And break them down? I am not familiar with the Dairy and Frozen speeds. The DDP shows how long it takes to run the stock only. Sometimes it allows for breaking pallets down. It doesn't include the time it takes to condition the store, sort and make bales.
If dry grocery, pallets of Ice Mountain, kro pop 12pks, bags of dogfood, 8 pks of paper towls and Kroger 24s does not count equally in the case count. Those go up 10+ items a minute. Basically, cases that we cut open and have to handstack should be ran one case a minute.
If you log into the other screen(Ent Citrix?) instead of ISP where you look up truck arrival times. Goto applications-->DDP. Select department. Select delivery. It will show at bottom of page how long it takes to run the stock for that delivery. The numbers seem impossible but they are easy to meet if everyone is pulling their weight.
And yes, it is a team effort. I don't mind picking up someone elses slack as long as they try their best and follow my directions. We win as a team or lose as a team. Of course my night manager divides it among him, his full timer vs all the part timers. He will accuse the part timers as going too slow while he and his full timer do all the work. Of course the truth is the exact opposite. He doesn't spit out numbers, just makes absurb accusations to deflect his lack of leadership, disorganization, poor timing and laziness as the part timers' fault.
I have our grocery department mapped out. I know how long it takes to condition each aisle. And consider 60 cases/hour doable at a steady pace. I time myself often and know the expectations are possible and that I am doing more than enough.
I have timed my 4 coworkers. The two new ones are working at 50% currently. Less if I dock time for crappy conditioning. One of them is a slacker. I caught that person throwing unworked stock directly onto the backstock cart. The other person likes to argue. Another part timer works at 70% +/- but wastes time if no one is watching. The other one can do 100% if working alone but goes at a slower pace when in aisles with other people.
Know what is expected of you per the DDP and time yourself. Treat it like a video game. Find ways to improve speed and save time but do not cut corners. If you continually cut corners, eventually you will be running around in circles.
-- Edited by Anonymouse1 on Tuesday 5th of August 2014 05:43:27 PM
What's the DDP? I definitely run over 60 cases per hour, but under 120, which is what the other night crew guys say is basically max speed.
-- Edited by tomato on Tuesday 5th of August 2014 01:20:29 PM
Daily Planner (replaced the TSG (Team Stocking Guide)), It is the gray sheet on back of the clip board on your communication wall.
I am confused by your terms. Grocery Department is Dry grocery, Dairy and Frozen at our store. I just noticed that you said piece load instead of case. Big difference. That is a tiny truck if it is 1000 pieces. 3 times the size of our frozen truck if it is cases.
You run all three sub-departments(Dry grocery, Dairy and Frozen)?
And break them down? I am not familiar with the Dairy and Frozen speeds. The DDP shows how long it takes to run the stock only. Sometimes it allows for breaking pallets down. It doesn't include the time it takes to condition the store, sort and make bales.
If dry grocery, pallets of Ice Mountain, kro pop 12pks, bags of dogfood, 8 pks of paper towls and Kroger 24s does not count equally in the case count. Those go up 10+ items a minute. Basically, cases that we cut open and have to handstack should be ran one case a minute.
If you log into the other screen(Ent Citrix?) instead of ISP where you look up truck arrival times. Goto applications-->DDP. Select department. Select delivery. It will show at bottom of page how long it takes to run the stock for that delivery. The numbers seem impossible but they are easy to meet if everyone is pulling their weight.
And yes, it is a team effort. I don't mind picking up someone elses slack as long as they try their best and follow my directions. We win as a team or lose as a team. Of course my night manager divides it among him, his full timer vs all the part timers. He will accuse the part timers as going too slow while he and his full timer do all the work. Of course the truth is the exact opposite. He doesn't spit out numbers, just makes absurb accusations to deflect his lack of leadership, disorganization, poor timing and laziness as the part timers' fault.
I have our grocery department mapped out. I know how long it takes to condition each aisle. And consider 60 cases/hour doable at a steady pace. I time myself often and know the expectations are possible and that I am doing more than enough.
I have timed my 4 coworkers. The two new ones are working at 50% currently. Less if I dock time for crappy conditioning. One of them is a slacker. I caught that person throwing unworked stock directly onto the backstock cart. The other person likes to argue. Another part timer works at 70% +/- but wastes time if no one is watching. The other one can do 100% if working alone but goes at a slower pace when in aisles with other people.
Know what is expected of you per the DDP and time yourself. Treat it like a video game. Find ways to improve speed and save time but do not cut corners. If you continually cut corners, eventually you will be running around in circles.
-- Edited by Anonymouse1 on Tuesday 5th of August 2014 05:43:27 PM
I meant cases, not pieces, sorry~
We run frozen and dry grocery on load days, grocery on backstock. I'll look into what the DDP says at work tonight.
That's pretty bizarre that you run multiple departments with one crew. Frozen here is basically just hauling a pallet out there and working it, not so much breaking it down. Granted, there are some that need to be(mix with deli, bakery, meat) but mostly not so much.
Given the load size and the combined efforts, would I be correct in assuming that you are store is very low volume (< 300k/wk)? It doesn't seem like there is any time in your night for everything else involved with running the department(CAO maintenance, backstock, displays, checking balances, shoot holes/low spots, SWIM, general attention to department)
